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Characterization and Antioxidant Potential of a Carotenoid from a Newly Isolated Yeast
Nirlipta Saha,Amit Kumar Samanta,Surabhi Chaudhuri,Debjani Dutta 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
A newly isolated yeast strain was identified and explored for characteristic growth and pigment production in batch cultures. Based on nucleotide homology and phylogenetic analysis, the strain was identified as Sporidiobolus pararoseus DAGIII (Accession ID-KF724150). Pigment production was carried out using 1% (v/v) of an inoculum at 25ºC and 120 rpm after incubation for 5 days. By HPLC, Elemental, and FTIR analysis, the produced pigment was identified as β-carotene. The antiradical activity was measured and the half maximal inhibitory concentration (IC50) value was 449.11 μg/mL. Optimization of β-carotene production was achieved using a Plackett-Burman design and response surface methodology. A maximum concentration of 15.2614 mg/L of β-carotene was obtained for cultures in a medium containing 21.77 gm/L of dextrose, 20 gm/L of peptone, and 10 gm/L of yeast extract with incubation at 26ºC, an initial pH of 5.3, a shaker speed of 120 rpm, and a percentage inoculum=1.5%.